Enteric Virus Testing

Testing of Food Contact Surfaces

Swab food contact surfaces and test for bacterial indicators (such as E. coli, fecal coliform or total coliform) at least on the first day of harvesting and in the middle of the season. When test

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Testing of Workers Hands

Swab hands of harvesters or other farm workers in direct contact with fruit and test for bacterial indicators (such as E. coli or fecal coliform) at least on the first day of harvesting and in

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Testing of Fruit

Test harvested fruits for Hepatitis A virus (HAV) and Norovirus (NoV) at least once per season or if other fruit test results indicate fecal contamination. If virus is detected, stop harvesting, repeat test to confirm

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Testing of Food Contact Surfaces

Swab food contact surfaces and test for bacterial indicators (such as E. coli, fecal coliform or total coliform) at least once a month during production. When test results indicate fecal contamination, test for Hepatitis A

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Testing of Workers Hands

Swab plant workers’ hands and test for bacterial indicators (such as E. coli, fecal coliform or total coliform) every 2 months without prior notice. When test results indicating fecal contamination, test for Hepatitis A virus

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Testing of Fruits

Test finished products for Hepatitis A virus (HAV) and Norovirus (NoV) at least once per month during production. If virus is detected, isolate affected lot(s) and repeat test to confirm the scope of contamination. Do

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meyoung@affi.com
443-904-3937

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